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Low Fodmap Quinoa Salad with Kale & Sweet Potato
Ingredients
  • 1 ½ cups peeled and cubed sweet potato (about ½-inch cubes)
  •  
  • 2 teaspoons olive oil
  • 2 cups water
  • 1 ½ teaspoons Fody Foods Low FODMAP Vegetable Base
  • 1 cup uncooked Bob’s Red Mill Tri-Color or Red Quinoa
  • 1 cup shredded kale, ribs removed
  • ½ cup Fody Foods Low FODMAP Maple Dijon Salad Dressing
  • ¼ cup sliced green onion tops (green parts only)
  • ¼ cup (24 grams) sliced almonds
Steps
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